How to cook Afang Soup ~ My Native Food Recipes

Afang soup though originated from the people of Cross River and Akwa Ibom States in the South -South region of Nigeria is widely eaten in Nigeria.

Ingredients:

The Afang leaves (washed dried and sliced into thin pieces, pound in a mortar or blend but not to paste)

Water leave (2 bunches to one bunch of Afang leaves)

Meat

Shaki

Kpomo

Smoked fish/stock fish

2 table spoons of ground crayfish

Optional- Periwinkle with shell (washed thoroughly and cut at the bottom) or without shell,

Palm-oil (half cup)

Method:

Wash meat, shaki and kpomo, season and cook till tender, add the washed smoked/stock fish

Add crayfish stir and add oil, periwinkle stir and taste for salt and adjust seasoning as desired.

Add water leaf, stir and finally the Afang (if you like onions, add at this point,

Let it cook for 5 more minutes.

Serve with any swallow of your choice.

Pictures:

How to cook Afang Soup